Honey-Peanut Butter Cookies

Dan is always asking me to make peanut butter cookies. After a few months of putting it off, I finally made him a batch this past weekend. Better late than never. While peanut butter cookies are good on their own, I love the addition of honey in this recipe. The honey flavor is sweet but also very subtle. I’ve never been a huge fan of peanut butter and jelly but I definitely love the peanut butter and honey combination.

I generally don’t bake with shortening but I make an exception for these cookies. I tried substituting butter for the shortening but the results just weren’t as good. The shortening is what makes these cookies so soft and chewy. I have a feeling Dan won’t have to beg me to make peanut butter cookies from now on- this version is too good not to make again soon!

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, honey and shortening until light and creamy, about 2-3 minutes. Add the egg and vanilla extract. Mix until combined. Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients. Mix until just combined.

Using a medium-sized cookie scoop, scoop out the dough and roll into a ball with your hands. Roll each ball of cookie dough into the granulated sugar and place onto prepared baking sheets. Using a fork, press a criss-cross pattern onto the top of each cookie. Bake for 10-12 minutes or until lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.